Gluten-Free Chocolate Applesauce Snack Cake {Grain-Free, Dairy-Free}

When I finally landed on the final ratio of flours this cake turned out better than I could have imagined. The crumb is tender, yet stable. The flavor is spot on with the right level of sweetness and just a hint of cinnamon. Yum! Perfect for a snack any time if you ask me.

I was happy to discover I only needed to make minimal changes to the original gluten-containing recipe when making this cake.

I subbed the regular flour 1-to-1 with my blend and didn’t need to add any xanthan gum for structure. This is because buckwheat flour, potato starch, and arrowroot powder all have elastic properties that naturally bind gluten-free baked goods.

I added a little lemon juice to make the crumb even more tender, uped the spices slightly and that’s it! Perfect applesauce snack cake. I’m hoping my grain-free flour blend performs just as well in other recipes I’m trying to recreate.

In this post, I’ve linked back to a few recipes that I know will already work swapping out my flour blend for the dry ingredients.

I plan on using this flour from now on while I recreate gluten-free versions of my favorite baked goods!

Wet Ingredients:

Other:

1/3 cup chocolate chips

Instructions

Preheat the oven to 350F (325F if you’re using a glass pan). Lightly grease a 8×8 or 9×9-inch baking dish. Line with parchment paper if desired.

In a large bowl, whisk together the dry ingredients. In another bowl, whisk together the wet ingredients. (Be sure the applesauce is at room temperature or the coconut oil will solidify when you mix the wet ingredients together.) Add the wet ingredients to the dry and mix with a spatula or spoon until just combined. Stir in half the chocolate chips.

Pour the batter into the prepared baking dish. Sprinkle the remaining chocolate chips on top. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean. Enjoy!

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10 Responses

SandraAug 13, 2015

Made this today along with your pumpkin bread that you recently posted and a double batch of your grain free flour blend. EVERYONE ! Loved them both. We can’t decide which we like better. Love the flour blend ( love using buckwheat) and look forward to trying it out on some of my current recipes I would like to convert. I could eat the whole pan myself.
May God continue to guide you in the decisions you need to make in regards to health. We have a daughter with severe seasonal allergies( she is allergic to all trees, grasses, and weeds) and have tried all kinds of remedies, but are headed to allergy shots so she can breathe better and clearer and hopefully be able to smell again ( her smell has been messed up for 2 years) she is almost 16 and has been dealing with this stuff for almost 4 years. Thanks for the wonderful recipes.

I just made this cake today, but I baked it in mini muffin tins. WOW!! Seriously, this is the best little muffin, and I can’t believe they are grain free! Perfect texture and sweetness, my boys love them! I am making a double batch of this flour next time! 🙂

This was the first recipe I saw when I came to your blog today, and I remembered making this the first time and how good it was! Not too sweet. Perfect texture. I need to mix up some more of your flour blend soon!

Hi Erin
Sure going to try this recipe .. Sounds delish .. I have one question for you could you use coconut flour in place of either the buckwheat or almond flour .. ( have coconut flour to use up ) I’m new at this gluten free stuff .. Trying to find recipes for gluten intolerance family coming to stay .. I’m going to try your recipes as they sound delish.

Welcome to my blog! My name is Erin. I’m a food-loving mom of 3. I find a lot of joy creating delicious food for the people I love. I eat 100% gluten-free (and mostly dairy-free) because of celiac disease. I'm glad you're here!
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